Smoked Potato Salad

This is the recipe you need for those potluck gatherings where you really want to impress but then find you’re supposed to bring … potato salad. This version will wow, from its beautiful indigo color to its rich, smoky flavor. A nice hit of cumin and chipotle chile powder amplifies the smokiness and makes for a deeply savory salad. If the purple potatoes (or other small, waxy potatoes if you can’t find purple ones) are larger than we specify, cut them in half so they’ll cook evenly and get tender.

Quick Summer Squash and Bell Pepper Gratin

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer. We like the look of a baking dish, but you could use an ovenproof or cast-iron skillet: Sauté the peppers and build the gratin in the pan, and transfer to the oven.

Baby Carrots with Herb Dressing and Olives

Look for baby carrots with some of the green tops attached; reserve and chop for tossing with the steamed carrots. Carrots should be about the width of your thumb; halve larger ones so they cook evenly. Steaming is gentler than boiling and faster than roasting. And, because the carrots are less caramelized, the fresh herbs stand out more.

Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette

Sliced heirloom tomatoes are wow-worthy on their own with just a small sprinkling of salt and pepper, but a simple balsamic vinaigrette and dollops of rich basil-flecked ricotta take them over the top. Visit your local farmers’ market to get a variety of heirlooms for a plethora of tastes and colors. Serve with toasted baguette slices to sop up any tomato juices.

Indian-Spiced Grilled Baby Squash

These skewers bring lots of color to any summer meal. With only a 10-minute cook time, they are quick and easy to prepare, and keep the squash crisp and delicious while adding a smoky flavor, which mixes well with the South Asian flavors of coriander and cumin.

Mexican Succotash

This colorful dish incorporates as much summer produce as we could fit in a pan: lima beans, sweet onion, bell pepper, corn, tomatoes, and cilantro. All their individual flavors are enhances with lemon and lots of garlic for a delicious and easy recipe. It's great for you, too―one 243-calorie serving contains less than three grams of fat and about half a day's fiber.

Oven-Fried Okra

Southerners are well acquainted with the joys of okra, especially the crunchy-tender combination that results from deep-frying the pods. But anyone can enjoy this dish, which keeps all the crunch and dispenses with the grease.

Roasted Corn, Pepper, and Tomato Chowder

Next time you grill, throw on some extra bell pepper, corn, and tomato for this dish. The grilled vegetables are pureed, spreading smoky flavor and thick, creamy texture into every spoonful. A sprinkle of blue cheese on top adds even more layers of flavor. Tomato soup won't be just for cold, rainy afternoons anymore after this.

Spiced Marinated Tomatoes

This recipe highlights the fresh taste of cherry tomatoes, whether from your garden, a farmers' market, or the store. As a bonus, it lasts up to two days, so you can serve it at multiple meals. Great with burgers on the grill, or just as a snack on its own.

Sweet Corn and Parmesan Flans

Everyone loves fresh sweet corn, so it's fun to take it beyond basic. This dish adds elegance to corn's lovely sweetness. Impress company or just add color to a family dinner with this light and airy creation.

Thai Summer Slaw

The cornucopia of vegetables in this slaw give it a rainbow of colors and an array of textures and flavors, while the Asian-tinged dressing that brings it all together is bright and fresh with a kick of hot chile paste to keep things interesting. Pair with burgers or barbecue to tweak a traditional summer dinner.

Potato Salad with Herbs and Grilled Summer Squash

With cornichons, tarragon, and a lemon-herb dressing, this is a South-of-France spin on an American classic. We promise you won't miss the mayonnaise. The briefly grilled yellow squash brings a bit of crunch and caramelized flavor to the salad, as well as summery color.

Spelt Salad with Fava Beans

Fresh favas are an early-summer treat that disappear pretty quickly. Take advantage with this hearty salad that packs in all sorts of nutritious elements―from the whole-grain power of spelt to vitamin-rich dried currants and tomatoes.

Cranberry Beans with Parsley Pesto

Fresh-from-the-pod cranberry beans are creamy and delicious, especially when adorned with a mixture of herbs, nuts, and cheese. Serve alongside grilled lamb or pork, or enjoy a larger serving as a vegetarian entrée.

Summer Peach and Tomato Salad

Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.

Eggplant, Zucchini, and Tomato Tian

Tian, a French word used throughout Provence, refers to both a shallow cooking vessel and the food cooked in it. An 11 x 7-inch glass or ceramic baking dish works well for this recipe, but if you have a 2-quart tian or gratin dish, all the better.

Roasted Peppers and Tomatoes with Herbs and Capers

This dish is baked just long enough to bring out the juices of the tomatoes, then chilled. Serve it as a salad or a side dish. Keep the colors of the tomatoes and peppers the same, or vary them wildly. Campari tomatoes are commonly available at supermarkets; look for tomatoes that are smaller than the vine-ripened ones but larger than grape tomatoes (about 1½ inches wide).

Grilled Green Beans

Never considered grilling green beans? It's a fantastic approach, kissing the vegetables with a little smoky char. Be sure not to skip the step of covering and letting the mixture stand; all steams to perfect doneness in that time. If you don't have a grill basket, grill on a large piece of heavy-duty foil.

Grilled Summer Squash With Gremolata

This all-purpose, easy summer side goes great with just about any main dish. You can keep the cooking indoors by using a grill pan; because of the smaller surface area, you'll need to cook the squash in two batches.